nasi lemak – suvaii

Nasi lemak

🧾 Ingredients (serves 4)

For the coconut rice:

• 2 cups jasmine rice (rinsed)

• 1½ cups coconut milk

• 1½ cups water

• 1 pandan leaf (tied into a knot)

• ½ tsp salt

For the sambal:

• 10 dried red chilies (soaked and deseeded)

• 5 fresh red chilies

• 1 large onion

• 2 cloves garlic

• 1 tsp belacan (shrimp paste)

• 1 tbsp tamarind paste

• 1 tbsp sugar

• Salt to taste

• ¼ cup oil

Sides & toppings:

• 4 hard-boiled eggs (halved)

• 1 cup fried peanuts

• 1 cup crispy anchovies (ikan bilis)

• 1 cucumber (sliced)

• Optional: fried chicken or rendang

Method

1. Cook the coconut rice

◦ Combine rice, coconut milk, water, salt, and pandan leaf in a pot.

◦ Bring to a boil, then simmer covered until rice is fluffy and fragrant (about 15–20 mins).

2. Make the sambal

◦ Blend chilies, onion, garlic, and belacan into a smooth paste.

◦ Heat oil in a pan, sauté the paste until aromatic.

◦ Add tamarind, sugar, and salt. Simmer until thick and slightly caramelized.

3. Prepare the sides

◦ Fry peanuts and anchovies separately until crispy.

◦ Boil eggs and slice cucumber.

4. Assemble the plate

◦ Scoop coconut rice onto a plate.

◦ Add sambal, egg halves, peanuts, anchovies, and cucumber slices.

◦ Optional: top with fried chicken or beef rendang.

💡 Tips

• Pandan leaf adds signature aroma — don’t skip it.

• Sambal depth: Cook low and slow to develop rich flavor.

• Anchovies: Rinse before frying for extra crispiness.

• Rice texture: Use less water if you prefer firmer grains.

• Make ahead: Sambal keeps well refrigerated for up to a week.

thanks for visit suvaii